Earlier quoted context omitted.
Teflon pans are still legal in every country in the world and used in every restaurant and food preparation industry. It's basically impossible to avoid this stuff unless you cook all of your meals from scratch and never eat out anywhere
PFOA was used previously, but now it's changed to PTFE, this is supposedly less harmful, but its considered perfectly fine (afaik) as long as the temperatures dont exceed 260°C.. Which at that stage you're probably using the wrong tool.. Maybe some Iron cast skillet or something ?
PTFE itself is about as inert as you can get, assuming it's not overheated. If you use PTFE cookwear, I recommend getting an IR thermometer so you can learn how your cooking setup responds and control the temperature properly.